Sugar Tax like Cigarette or Alcohol Tax!

Normalize the sugar market

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About Angela A Stanton, Ph.D.

Angela A Stanton, PhD, is a Neuroeconomist focusing on chronic pain--migraine in particular--, electrolyte homeostasis, nutrition, and genetics. She lives in Southern California. Her current research is focused on migraine cause, prevention and treatment without the use of medicines. As a forever migraineur from childhood, her discovery was helped by experimenting on herself. She found the cause of migraine to be at the ionic level, associated with disruption of the electrolyte homeostasis, resulting from genetic variations of all voltage gated channels that modulate electrolytes and voltage in the brain, insulin and glucose transporters, and several other related variants, such as the MTHFR variants of the B vitamin methylation process and many others. Migraineurs are glucose sensitive and should avoid eating carbs as much as possible.
She is working on the hypothesis that migraine is a metabolic disease.
As a result of the success of the first edition of her book and her research and findings after treating over 4000 migraineurs successfully world wide, all ages and both genders, she published the 2nd (extended) edition of her migraine book "Fighting The Migraine Epidemic: Complete Guide: How To Treat & Prevent Migraines Without Medications". The 2nd edition is the “holy grail” of migraine cause, development, treatment and prevention, incorporating all there is to know. It includes a long section with for medical and research professionals. The book is full of academic citations (over 800) to authenticate the statements she makes to be followed up by those interested and to spark further research interest. It is a "Complete Guide", published on September 29, 2017.
Dr. Stanton received her BSc at UCLA in Mathematics, MBA at UCR, MS in Management Science and Engineering at Stanford University, PhD in NeuroEconomics at Claremont Graduate University, and fMRI certification at Harvard University Medical School at the Martinos Center for Neuroimaging for experimenting with neurotransmitters on human volunteers, and is currently studying Functional Medicine. Dr. Stanton is an avid sports fan, currently enamored by resistance training and weight lifting, which she does three times a week with a private trainer. For relaxation (yeah.. about a half minute each day) Dr. Stanton paints and photographs. Follow her on Twitter at: @MigraineBook

I agree with all except protein. When people cut back on sugar (carbs in general) if they don’t increase fat immediately, the body will start converting protein (gluconeogenesis) to carbs (or glucose) and that is not good. It can be dangerous plus it is still using insulin (a lot) and so basically nothing changed, except the liver works so hard that people become stinky from an enzyme the liver releases. This is similar to what Atkins diet was forced to become–originally it was a high fat, LOW PROTEIN and low carbs diet but it was forced to abandon and change to high protein. Hence it ended up hurting many livers and the diet (as a high protein diet) failed. It is very important to quit sugar cold turkey, as the author says, but it is equally important to immediately increase fat. Fat burning instead of glucose burning (however mild of a ketosis it may be) allows the feeling of fullness, reduces hunger, reduces sugar level changes in the blood and reduces insulin use. The success of stopping sugar (or all sweeteners I should say, including sugar substitutes) is really greatly dependent on fat intake! 🙂

I am. I am eating those every day. I also added MCT not just LCT (cream and animal products and most vegetable fat is LCT and coconut oil and palm kernel oil are MCT. I am doing great. Quit all sweets and all grains, doing a low carbs, low GI, low protein, high fat diet. ❤ loving life

It is not nearly as meaningful as That Sugar Film with Damon Gameau because in this film, for example, smoothies are permitted and he is drinking them every day. It is actually sugar water with fruit or vegetable color because the sugar and fiber’s chemical bond is broken in the blender. This film has a different message also because he is eating salads all the time (also carbs and thus a lot of sugar that causes insulin spike). So not that good and not that balanced. 🙂 Close but not that good! ❤

Wow… lol… ok.. take your small steps. I took a giant leap and stopped all sugar, no sugar substitutes, no grains (only rice every now and then), no imitation bread look-a-like just simply no bread, no cereal, just real food! The only things I eat/drink that I did not make are milk, cheese, an occasional sausage or salami and pickles. The rest if I don’t make it I don;t eat it kind of rule! No baby steps here M’lord! 😉

The thing that is most amazing is that the afternoon nap time is suddenly replaced with so much energy that I started high impact Zumba Max every day for 30 minutes (at home for DVD). For my age that is pretty darn good! 😀